Shrimp Creole

• 3/4 c. chopped onion
• 1 clove garlic, pressed or minced
• 1 medium bell pepper, finely chopped
• 1/2 c. finely chopped celery
• 2 Tbsp. butter
• 1 (8 oz.) can tomato sauce
• 1/2 c. water
• 1 bay leaf
• 1 tsp. fresh parsley
• 1/2 tsp. salt
• 1/8 scant tsp. cayenne pepper
• 1 (7 oz.) pkg. frozen shrimp, thawed

1. In a medium skillet, saute onion, garlic, bell pepper and celery in butter about 5 minutes or until tender.
2. Remove from heat.
3. Stir in tomato sauce, water, bay leaf, parsley, salt and pepper.
4. Simmer 10 minutes.
5. Add additional water if needed.
6. Add thawed shrimp.
7. Bring mixture to a boil; cook, covered, over medium heat 5 minutes.
8. Serve Shrimp Creole over white rice. Makes 2 generous servings.

onion, clove garlic, bell pepper, celery, butter, tomato sauce, water, bay leaf, fresh parsley, salt, cayenne pepper, frozen shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=275065 (may not work)